Even though the daily amount of sunlight is slowly creeping up, it’s sometimes harder and harder to stop getting stressed about small things. I hope this mood boosting recipe for salmon and creme fraiche burgers will help you to keep smiling through the winter and those post Christmas blues
4 x 175g/6oz skinless salmon fillets
1 tbsp poppy seeds
1 tbsp sesame seeds
1 teaspoon ground cumin
3 tbsp chopped fresh dill
Salt and pepper
1 tbsp olive oil
1 cup crème fraiche
3 spring onions white and green parts chopped
1 teaspoon lemon juice
1 sliced large beef tomato
Combine the lemon, crème fraiche and spring onions together, add salt and pepper then put to one side.
Place salmon and cumin in a food processor and pulse until looks like coarse mince to form burgers. Transfer the salmon to a mixing bowl, add salt, pepper, sesame seeds, poppy seeds and dill. Mix together using your hands. Form 4 burgers of equal size about ¾ inch thick. Drizzle the burgers with the olive oil and fry for 4 minutes on each side (3 minutes for a pink centre).
Place one burger on each plate on top of a bed of lettuce. Top the burger with the sliced tomato. Add a spoonful of the crème fraiche mixture on the side.
Serve with boiled new potatoes or couscous.
- This is a good dish for those who are not keen on salmon since the spices and herbs add lots of flavour.
- Prepare the lettuce, tomatoes and other ingredients in advance of making the burgers
- Can also be made using tuna or other white fish.